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Rye Bread Recipe
|Granulated sugar||2 Tablespoon|
|Scalded milk/1/2 cup evaporated milk and 1/2 cup water, scalded||1 Cup (16 tbs) (Bottled)|
|Fresh yeast cake||1 Ounce|
|Lukewarm water||2 Tablespoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Caraway seeds||1 1⁄2 Tablespoon|
|Rye flour||2 Cup (32 tbs), unsifted|
Serving size: Complete recipe
Calories 2193 Calories from Fat 430
% Daily Value*
Total Fat 49 g75.5%
Saturated Fat 12.9 g64.7%
Trans Fat 3.9 g
Cholesterol 22.6 mg
Sodium 2050.1 mg85.4%
Total Carbohydrates 389 g129.7%
Dietary Fiber 63.7 g254.8%
Sugars 44.8 g
Protein 69 g137.1%
Vitamin A 6.7% Vitamin C 7.9%
Calcium 57% Iron 163.5%
*Based on a 2000 Calorie diet
Add the yeast cake which has been softened in the water.
Then add the all-purpose flour and stir until smooth.
Cover and let rise in a warm place (80°-85°F.) until double in bulk.
Turn out on a rye floured surface, and knead in caraway seeds and enough rye flour to make a firm dough, elastic to the touch.
Place in bowl, brush top with salad oil, cover and let rise in a warm place (80º-85°F.) until double in bulk.
Knead again on lightly, ryefloured board until free from air bubbles.
Shape in a loaf and place in greased or oiled loaf pan about 10" x 5" x 3".
Brush top again with salad oil.
Cover and let rise again in a warm place (80°-85°F.) until double in bulk.
Bake in a moderate oven of 350°F for 45-50 min.
Brush with melted fat or salad oil, remove and cool.